John Myers
Couscous-vegetable-apricot Salad, Fruity-oriental
The perfect couscous-vegetable-apricot salad, fruity-oriental recipe with a picture and simple step-by-step instructions.
- 240 g Canned chickpeas, drained weight
- 300 g Couscous
- Salt
- 6 tbsp Olive oil
- 150 g Dried apricots
- 1 piece Medium-Sized zucchini, approx. 500 g
- 1 piece Clove of garlic
- 7 tbsp White wine vinegar
- 125 ml Vegetable broth
- 1 tbsp Honey
- 1 tsp Cinnamon
- 2 tsp Ground cumin
- 1 Msp Chili powder
- Pepper, freshly ground
- 1 bunch Spring onions
- 1 bunch Parsley
- 1 Handful Arugula
- 125 g Sliced almonds or flaked almonds
- Bring 1,350 ml of water with added salt to the boil and stir in the couscous. Allow to swell for approx. 5 minutes over a very low heat, stirring occasionally. Stir in half of the oil and stir with a fork a few times to loosen up. Cover and leave to swell on the switched off stove for approx. 3 – 5 minutes, then pour into a bowl so that it can cool down.
- Finely dice the dried apricots, chop the zucchini approx. 1 cm in size. Heat the rest of the oil in a pan and fry the zucchini cubes all around. Squeeze in the peeled garlic and fry everything briefly. Season with salt and pepper. Add the apricots, vinegar and vegetable stock, bring to the boil and then remove the pan from the heat. Stir in honey and add the spices (cinnamon, cumin, chili powder, salt, pepper). It is best to use the specified amounts first and then season again if necessary. Stir the contents of the pan into the couscous.
- Cut the spring onions into fine rings, using the green part as well. Wash the parsley and rocket and remove the hard stems. Roughly chop both and fold into the salad with the drained (and washed under clear water) chickpeas and spring onions. You can use more arugula, but a handful was enough for me.
- Cover and let the salad stand for about 1 hour before serving (preferably in the refrigerator). Take out in good time before serving. Roast the almond slivers in a pan without adding any fat until golden brown and mix in. Season to taste and, if necessary, season again. If you want, you can add some Ras el Hanout.
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